Wagyu is high in monounsaturated fats and with the ratio of monounsaturated to saturated fats of 2:1

Wagyu beef also contains more conjugated linoleic acid (CLA) – Omega 6 per gram than any other foodstuff – 30 per cent more than other beef breeds. CLA is a fatty acid with potent anti-carcinogenic properties, as well as being an anti-inflammatory agent.

Wagyu offers the finest quality of beef available in Australia. Highly prized for the exceptional meat quality,

Search our Marketplace from restaurants and butchers that offer the finest quality Wagyu beef, through wholesalers and into the very supply chain that delivers this highly prized beef to the nation and beyond.

Seedstock breeders and commercial producers, feedlots specialising in Wagyu feeding, stock and export agents. They are all here in one Wagyu Marketplace. Read More »

Wagyu is a unique breed that has amongst its key attributes, other than the exquisite marbled beef quality, a high calving ease, excellent (docile) temperament, resilient in the feedlot and has a high (dressing percentage) carcass yield. Most important is the economic value derived from each animal, which is currently 100% more than pastoral cattle, sold at either the farm gate or as a long fed carcass.

Wagyu breeding requires patience as it takes time to build up a viable herd and end markets, this then becomes your own economic moat.

Rich in traditions of Japanese agriculture, Wagyu has long been a mystery worth pursuing.

All Fullblood Wagyu registered with the Australian Wagyu Association are direct descendants of animals from Japan that have been meticulously documented and nurtured to produce progeny abundant in marbling or Intra Muscular Fat (IMF).

Latest advances in genetic and genomic analysis together with concentrated breeding skills have unlocked these secrets into a world of seedstock and commercial cattle breeding available to all producers. Read More »

Join us in the profitable world of Wagyu beef production. Become a member of the Australian Wagyu Association and enjoy the many benefits of product development, vital information and market penetration.

At the root of Wagyu’s value, apart from being an off the charts superior eating product, is simple supply and demand. There is not a lot of Wagyu genetic stock in Australia. Become a Member »